Roast the corn and remove from the cobb. (do this on the grill for the best flavor, or you can briefly boil the corn, then char in a cast iron skillet) Roast the peppers, remove the skin, stem, and seeds. Roughly chop.Slice the tomatoes in half lengthwise and give them a squeeze to remove most of the juice, then roughly chop. Combine the corn, poblanos, and tomatoes with a pat of butter in a skillet and add seasonings to taste. Cook for about 5 minutes over a medium heat. Remove from heat and add a handful of fresh chopped cilantro and a squeeze of lime.

*I didn't have any cilantro on hand, but I know it would add some nice flavor to this dish!